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Ham and Asparagus Casserole

With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it's especially nice for springtime brunches. —Donetta Brunner, Savanna, Illinois
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts
  • 4 hard-boiled large eggs, chopped
  • 1 cup cubed fully cooked ham
  • 2 tablespoons quick-cooking tapioca
  • 1/4 cup shredded Velveeta
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 cup half-and-half cream or evaporated milk
  • 1 cup condensed cream of mushroom soup, undiluted
  • TOPPING:
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Directions

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
  • In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley.
  • In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top.
  • Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts
1-1/2 cups: 362 calories, 21g fat (9g saturated fat), 247mg cholesterol, 1131mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 20g protein.

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Reviews

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Average Rating:
  • Marilyn
    Apr 24, 2020

    This was great after EasterI added mushrooms and celery, doubled the ham, 2 more eggs, and used red pepper instead of green. Mixed it all together, except the cheese. Used the whole can of soup and doubled the milk. Baked 30 minutes. Mixed a little to absorb liquid more. Doubled cheese and sprinkled on top. Then baked another 15 minutes. Family loved it! Thank you Taste of Home for helping me put dinner on the table once again! :-)

  • S.
    Apr 3, 2016

    Very good! No change to recipe.

  • terry haussler
    Mar 25, 2013

    Made this today and it was really good. I didn't pre-cook my fresh asparagus and it was perfect. I was a little generous with my ingredients, so I added a whole can of soup and 3/4 cup of milk, along with another tablespoon of tapioca to thicken it all up. It was delicious.

  • joandel
    May 17, 2012

    Made this with fresh asparagus from the garden and diced ham frozen from Easter. Great flavor blend and we went back for seconds. Can't wait to make this for the grown kids and grandkids.

  • 1CountryCook
    May 17, 2012

    Made this tonight for DH and I. I did make a few changes to the recipe........Instead of Velveeta, I used about 1 cup of shredded cheddar cheese. I added about 1/4 cup of French's Fried Onions to the casserole and instead of the bread crumbs and butter.....I garnished the top of the casserole with more of the French fried onions...(the ones used for Green Bean Casserole). I put the onions over the casserole in the last 7 minutes of the bake time. Oh...I also added one can of french cut green beans! Can't wait to make this again! It would be great for a brunch also!

  • OOFDA
    Nov 21, 2011

    This is so warm and filling and tastes great, a nice winters dish

  • gayleanna
    May 4, 2011

    No comment left

  • Baruba
    Mar 21, 2007

    No comment left